Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So simple you can have your favorite vegetables anytime you want.
Instant Pots are such a time saver. Here is a recipe that would probably take 45 minutes in the oven and would heat up the house while everything was baking.
Not such a good idea when it is pushing 80°, 90° or even 100° outside. Over 90° here yesterday and it’s only April.
No matter what the temperature is ‘time’ is always in short supply. The instant pot helps take care of that problem for you.
I am excited to finally have an instant pot and I’m determined to take full advantage of it.
Instant Pot Potato Carrot Medley is packed full of goodness. You’ll be torn or whether to mash it or just stick a chunk right in your mouth.
Either way, the great taste is all there with a perfect balance of all the flavors.
What is An Instant Pot?
- An Instant Pot is a brand name for a pressure cooker.
- It is an electric appliance so you don’t have to boil water on a stove top to get pressure to rise.
- It’s programmable! This makes life so easy.
- An Instant Pot does so much more than pressure cook. It’s a pressure cooker, slow cooker, yogurt maker, steamer, rice cooker, sauté/browning pan and a warming pan.
- The usual suspects for cooking – Close lid, make sure sealer is on instead of vent, push type of cooking, put in time and walk away.
- There are many people who make electric mixers now. Instant Pot, Cuisinart, Bestek, Crock Pot and so many more.
- Originally I made this recipe in a pressure cooker that needs less liquid to come to pressure. The recipe card is correct for an Instant Pot.
- I used the 6 quart size for this instant pot potato carrot medley but it will work in a larger size too.
I think I’ll make a grocery list for the week. First I’ll list Mon. thru Sun. and then put Instant Pot under each day.
One recipe a day will be from an Instant Pot whether it’s a main, side or dessert.
That will be a lot of fun. Not only to figure out the recipes but to eat them too.
Another nice thing is that there will be leftovers so that the shopping list will probably be more like a week and a half worth of meals instead of just seven days.
Can I Use Russet Potatoes for This Instant Pot Side Dish?
- Yes, you can! In fact, you can change out the potatoes for whatever you have.
- Yukon Gold is a yellow color and are not as starchy as russets.
- Russets taste fantastic too but you usually need to clean up their skins some or peel them completely.
- The small colorful baby potatoes that are on the market now would really add a pretty color variety with their purple, red and gold skins.
- Red potatoes don’t need to be peeled either and the inside is a bright white.
- Fingerling potatoes have nutty or earthy flavors with different varieties also being in different colors. No need to peel.
Heck, you can even change out the carrots for those beautiful new colorful carrots that come in shades of orange, purple and red.
I’d probably only change out one type of vegetable at a time just to have a visually more calming dish. Or you could go ‘Alice in Wonderland’ and do mixed colors of potatoes and carrots all at the same time.
I’m going to switch over to carrots for a second. We (meaning all of us) don’t eat enough of them. Beautiful, cheap and nutritious.
A third of this recipe is comprised of carrots and they enhance this clean fresh meal to no end.
There’s another recipe I have called Maple Glazed Carrots that are sliced and rolled cut. I have to show you a pic. Aren’t they pretty?
Potatoes are King!
Carrots and Potatoes are such a great side dish and there must be hundreds of potatoes recipes in this world. I’m sure I have at least 10 recipes on this blog alone utilizing potatoes.
The most popular at the moment is Dairy Free Herbed Scalloped Potatoes. And then there’s Vegan Twice Baked Potatoes. Both are classics in any household.
So don’t miss out on making another potato dish a tradition in your house. Pull out your carrots and Yukon gold potatoes and spend a few minutes making a great Instant Pot recipe.
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What Do You Think?
If you take a photo of your quick and tasty potatoes and carrots I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Instant Pot Potato Carrot Medley
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion white, diced
- 3 cloves garlic finely chopped
- 4 pounds potatoes - Yukon gold, cut into chunks, usually in half or fourths
- 2 pounds carrots - baby carrots, cut in half if medium sized
- 1 1/2 cup vegetable broth
- 1 teaspoon Italian seasoning = click on Italian Seasoning for a homemade recipe
- 1 teaspoon Spike original seasoning, if you don;'t have this get it in your cupboard. It is the best mix and is in all the grocery stores
- fresh parsley for garnish
Instructions
- Add oil to the Instant Pot. Sauté onions for 5 minutes.
- Add carrots and saute 5 more minutes.
- Add the remaining ingredients. Stir. Close the lid and turn the knob to sealing on top of the Instant Pot.
- Click the "manual" button and set the time to 5 minutes.
- Once cooking completes let the pressure valve release naturally (about 10 minutes)
- Dish up into a serving bowl and sprinkle on a bit of fresh parsley.
Video
Nutrition
This recipe is best not frozen. The potatoes and carrot medley will keep in the fridge for four to five days.
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Hi Rie! I’m afraid the potatoes might turn to mush if left on keep warm. They are actually still cooking in that mode. I would remove them a little earlier than the 10 minutes natural release (like 5 minutes and then quick release) and then heat them in the microwave for a minute, stir and then another minute before serving. I also used the 6 qt. I’ll add that to my instructions.
Hi Ginny,
This is a great idea, especially for the upcoming holidays. Frees, up stovetop space. Also with the keep warm feature you can make them earlier in the day!. My question is what size is your IP? I have a 6 quart. Just want to make sure all the vegetables will fit, or if I need to make adjustments. Thanks!
The way an Instant Pot works Jodi is that you need to have a certain amount of liquid in the pot. So for the pot to work correctly you do have to use the same amount of liquid.
If I halve the recipe do I have the amount of vegetable broth as well?
I don’t have one Shannon but I will put that on my list to make this month and then I’ll email you. I am glad you found the site too. Thank you!
I am so glad i found your site!! Im already planning on making some of your recipes. Do you have one for any kind of stew with dumplings?? I can’t wait to make your scalloped potatoes this weekend!!!
Yes, mine is a 6 qt. That was the only size that existed when I wroet the recipe. LOL I’d better add that to the card. Thanks Matthew!
What size instant pot did you use? I have a 6 quart. Will my 6 quart pot be big enough for this recipe??
It would Willa but the texture of the potatoes would be different. I would try in on low for 6 hours to check it out then go to 8 hours the you can;t pierce the vegetables easily with a fork. Sorry I haven’t done it myself but I have done just potatoes as chunks in the crockpot. The Instant pot seems to make them taste fresher but the potatoes in a crockpot are still okay as chunks.
Would this work in a crockpot?
Anyone put corn in with it ?
Made this for company tonight and everyone liked it. Will make again for sure.
I usually don’t comment on recipes, but this one is a keeper! The hubby loved it as well as the children (the ones that will eat their veggies). I only had russets and roughly halved the recipe to make with our corned beef and cabbage. A wonderful side dish and can’t wait to pair it with another meal! Thank you!!
I tried this for the first time last night and we loved it! I dry-sautéed as I am oil-free and it was beautiful and delicious. I added more Spike at the table and will cook with more next time. Big hit in our house!!
Yes, you can Amanda but the texture is quite different. You would use less water and cook on low 4-5 hours. If you’ve had potatoes, chopped, from the crockpot before and you like the texture then go for it!
Can you cook this in a crock pot as well? I don’t have an instant pot.
I actually cooked it in a pressure cooker the first time that only requires 1/2 cup liquid. Not the Instant Pot. It is a different time and liquid for the Instant Pot. I will explain that more clearly in the actual post. Since most people cook in an Instant Pot I’ll change the actual recipe card to reflect that. It actually does work great as originally stated.
This looks delicious! I’d love to make it but am concerned about the small amount of liquid. I’m new to my Instant Pot but everything I’ve read says you need more liquid than just 1/2 cup. Is this really OK??
Sorry about that. I must have been typing too fast 🙂 Turn the knob on top to sealing.
The instructions for the recipe step 5 says “turn the to the sealing vent” – what exaxtly does that mean?
Thanks
I found a good page and it says to use the ‘pressure cook’ mode instead of ‘manual’ Stephan. Here is the link as it might have other helpful information. https://www.paintthekitchenred.com/instant-pot-ultra-beginners-quick-start-manual/
I don’t have a manual button on my IP ultra. What else can I use instead of manual?
Wonderful and thank you too!
Hi. I made this last night! Delicious recipe, thank you!! 🙂
Hi Michele, this would turn out fine with 1/2 cup broth and half the other ingredients. No problem.
hi there – if cut the recipe in half should i also cut the broth on half? seems like 1/4 cup wouldn’t be enough liquid. thanks!
Okay this looks SO tasty!! Comfort food at it’s finest! Thanks for sharing, will have to give it a go 🙂
This looks super cozy!
I’m obsessed with my instant pot and this sounds so easy. I probably already have everything I need in my fridge. Wonderful recipe!
I love that you can saute in the pot before doing the pressure cooking. That is amazing!
Ya know…I never use spike. I don’t even know if I know what it tastes like, which is funny and goes to show that there’s always still flavors to be discovered. Love the simple recipe, Ginny! Thanks for sharing 🙂
This sounds and looks delicious! I have never tried Spike seasoning but am definitely intrigued – I love using simple spices like this to make meal prep easier!
Sorry Kate but I have never done cabbage in an Instant Pot so I would not know. I would make it for you but I don’t have any cabbage at the moment.
This is my go-to method for potatoes and carrots; can I add my cabbage for St. Patrick’s Day? If so, what adjustments (if any) should I make? Thanks!
That is great Claire!!! Thanks so much for letting us know!
All worked great, was worried, but just perfect! Thanks for sharing your recipe, invaluable to complete novice like me!
It’s 6 Qt. Claire. It does almost fill to the top (see the video) and it worked just fine. Are your pieces larger? That could take more room.
No, it will be just fine Marie.
Which size pot? I am trying now but can barely fit it all in (6qt) – worried I”m past the “MAX” line…
I want to cut this recipe in half. Do I need to adjust the cook time?
Thanks!
No Carole, this works perfectly. Just follow the directions and you’ll be golden.
Hi,
Doesnt the instant pot need 1 and 1/2 cups of water to pressurize? I have one but I’m not sure Im using it properly …
Thank you for the help!
You could go traditional and serve with Field Roast Vegan Sausage or make you own seitan. Any bean burger or slider would go great too. If you’d like to get a little fancier this quiche would be perfect. https://veganinthefreezer.com/broccoli-tofu-quiche/. Thanks for asking Mandy and I hope you get to make it soon.
If you serve this as a side dish, what would you serve as the main course?
It’s a great group of spices Sara but, yes, you could substitute Italian Seasoning or some such mix that you might have on hand.
This looks fantastic! I’m excited to try it. Is there something I could use instead of Spike?
Yes Karen, they will!
What if I want to cook less than the recipe? Do the same settings and time apply?
No Mar the measurement is perfect.
I’m just worried about the only liquid is the 1/2 cup vegetable broth. It seems like it should have more liquid.
No steamer basket Dwight. Just right in the pot.
Are you using a steamer basket ?
No Cantcook. Sorry about that but vegetable broth is perfect. You can get it in a can and a box in the soup area if you don’t make your own.
Vegetable broth ? Any Substitutes?
Fantastic Kameron! Love that your little one went for it too 🙂 Thanks so much!
This was amazing! Our whole family, including two 3 year olds, gobbled this up. It was super easy to make too. Thank you!
I found a recipe if you would like to mix it. It is good on lots of things. Here is the link: http://bit.ly/2rlQWr7 I am not aware of another pre-made seasoning mix that is similar.
Is their a good substitute for Spike seasoning? I looked it up, and it has soy in it, which I am allergic to. Thank you!
So happy to hear that Alainore! I have made them a few times now too 🙂
This recipe is now in my favorites list! SO easy and absolutely delicious. It smells heavenly and the taste is perfect. Reminds me of the potatoes I used to cook with pot roast.
Haha Brandy! I’m so glad you have such a good friend. 🙂
My instant pot is seriously my BFF! Love this!
Very much so Jacqui. It’s electric and is programmable but it pressure cooks the sme way and you can do so with the traditional cooker.
This looks delicious. I haven’t heard of an instant pot is it the same as a pressure cooker?
No kidding Erin! We had this again last night.
You only cook the potatoes for 10 minutes?! I need an IP!
I have fallen in love with it Erin and I always like to learn new things. I think you’ll really love this recipe!
YUM! This sounds utterly delicious and perfect for the weather we’ve been having. Since it’s gonna get HOT here quickly, I feel like investing in an instant pot would be a good idea…
I’m so glad you found this one Anna! It’s so simple and flavorful 🙂
Trying this very soon! I am always on the look out for new Instant Pot recipes!
How nice you are to give me such a glowing review. I am so glad you found this recipe. Thank you Erin!
Yes, I have mine on the counter now and tucked in the corner. I am loving getting to use it more often. Thanks too!
Your pictures are spectacular! Wonderful recipe- healthy and not time consuming. Two of my favorite things. Thank you for including all the nutritional information. Perfect addition to your site.
I always forget about utilizing my instant pot for sides…thanks for the reminder. Looks amazing!